[Haleon]

Hello everyone,

I'm having a couple of people over tonight and the original game plan was to throw some steaks and burgers on the grill and that would be that. Well, a small wrench was thrown into that gear when I found out that one of the attendees doesn't eat red meat. She eats chicken and fish, and every time I've grilled chicken, it's basically tasted like cardboard, so I'm trying to avoid that. Is there an easy way to grill or bake salmon and have it taste decent?

I am a COMPLETE and UTTER newbie when it comes to cooking, so I would appreciate your patience if you respond and I have to keep asking questions because I don't really understand your answer. :-P

Can anyone help me here? It would be very much appreciated.

[Blueicus]

If you want to cook salmon on the grill I'd recommend a couple of methods,

Grilled filet of salmon:

Get a skinless filet piece of salmon (middle part of the fish that's about 6-8 oz.), season both sides with, S&P, crushed or ground coriander seeds, and a bit of cayenne, and roll it up with the thicker part of the salmon in the middle until it looks like a squat cylinder. Tie the salmon up with butcher's twine and now oil the outside of the salmon "roll" and season further with some salt. Now place on hot grill and sear on both sides for about 2-3 minutes each until you get nice grill marks, remove from the hot part of the grill and let it continue cooking for about 10-12 minutes, grill covered. Remove when done and serve with a yogurt, minced mint, minced coriander leaves, lemon juice, and diced cucumber sauce seasoned with S&P to taste. Remove string before serving. Fish is generally delicate so don't move it around until it's fully cooked on the surface and use a spatula and fingers to carefully flip it (My rule is don't flip it unless you mean it... i.e. don't flip it unless it has great grill marks on one side and the flesh has removed itself from the metal).

If you don't want to do something quite so finicky then you can still grill salmon filets or steaks in its natural form as well. Same rules apply, although flat filets will take less time than steaks.

[teamfat]

Looks like you needed help yesterday, hope it went well.

Salmon can be quite easy to cook. The simplest, most foolproof method would probably be to get steaks and just cook over direct heat, brushing with a little oil oil to keep it from drying out. I prefer to cook salmon at a higher heat for shorter periods of time.

Another easy method is to take a skin-on filet, lay it skin side down on a piece of foil. drizzle some olive oil, maybe a clove's worth of minced garlic, dill weed or a bit of tarragon and a spritz of lemon juice. Seal up the foil, then go light your grill.

Bake the foil packet over indirect heat for maybe 12 - 15 minutes. You may want to check it at 10 minutes to see how it is coming along, you don't want to overcook it and dry it out.

I'm just guessing, but chances are you chicken is turning out because it is getting overcooked and dry. Boneless, skinless breasts may look like nice pieces of chicken, but the can be tought to cook. By the time the center is done, the outside is can be way overdone. Brining ( soaking for a couple hours in a flavored salt water solution ) can certainly help. I prefer grilling bone-in, skin-on thighs, they have a bit more fat and flavor than the white meat and stand up to grilling a bit better.

And while I'm fond of high heat, quick cooking for fatty fish, I do chicken lower and slower, usually indirect heat in a Weber kettle. But it is worth it, one of my favorite meals is grilled chicken, a green salad and some sort of mac and cheese, or angel hair alfredo, plain buttered noodles or some such - it's like cooking for a 6 year old!

The above recommendations are fairly plain and simple, once you get a feel for cooking times and what you like to eat, then you can start branching out with other seasonings, marinades, brines, etc.

Well, rather than ramble on for pages and pages about grilling, I better get ready for dinner. The in-laws are taking us out, so no doubt it will be some generic, national chain that won't frighten them with unknown creative culinary choices. Oh well, I usually manage to smile during these dinners!

mjb.

[OregonYeti]

I say fresh fish is one of the few things that's really good cooked in the microwave. Season, cover with plastic wrap, and cook 'til done. The results are very different from what happens if you microwave poultry or red meat.

I know I risk being verbally beaten up for saying that, but if you haven't tried it, at least try it on a cheap piece of fish. You might be surprised.

I've also marinated salmon in teriyaki sauce (not too long) and then grilled it, and that came out really good.

[Koukouvagia]

The easiest way with virtually no handling is to poach salmon. It is very elegant and flavorful and retains the moistness of the fish.

I sautee a clove of garlic sliced in a tbsp of olive oil. Then add vegetable stock, enough to cover the fish 1/3 of the way up. Season and once it has started to simmer I gently place the salmon filets in. Lower the heat and cover. Let it poach for5-6 minutes but be careful not to let the liquid boil or it may tear the fish. Then carefully lift the salmon out. At this point the skin is tender enough to remove completely.

The liquid left in the pan is yummy. I add lots of fresh parlsey, lemon juice, and a little white wine and let it reduce. Stir in a dollop of butter or cream, strain and serve as a sauce over the fish with some plain rice.

[CookingContessa]

Here's an easy salmon skillet dish that only takes 20 minutes to cook!

I still can't post link but if you Google "LoveMyPhilly" there is a great 20 Minute Skillet Salmon Recipe.
Enjoy!

[dledmo]

Broiled is now one of my favorites. My daughters (4&7) and I love salmon. I have done many off the grill but now prefer the broiler. The cut is the skin on fillet. One side is thick, the other thin. Get the broiler as hot as possible before putting in the salmon. I don't season the salmon, but make a lemon beurre blanc. With the broiler a nice crust will form, mostly on the thin side. If the broiler is too hot, not too often, turn it off and let the fish roast for the last few minutes. Time is about 8 minutes under the broiler depending on how hot your broiler gets. Sorry for the rambling, but I've had a few drinks, and also ate the salmon of above recipe tonight. The visual guide to doneness is that the thin side should have brown about half an inch up the thin side of the fillet, and a light browning on the thick side. I just use a foiled cookie sheet with a bit on nonstick spray for easy clean up.

[geese4u]

Cedar plank over a gas or charcoal grill is almost foolproof. Season with a little oil S&P, and from here you can stop or add any number of combinations (lemon and dill, tarragon and a tiny bit of Pernod, ginger and lime, or Mae Ploy sweet chili sauce).

You can find cedar planks at quite a few places, and they usuall come with simple instructions.